Tip for fluffy scrambled eggs

I'm aware of the double-boiler for like 20 minutes method for nice light scrambled eggs, but if you can't wait that long, I've found a heaping tablespoon of creamed horseradish for every two eggs (the nostril-piercing heat from the horseradish disappears in the eggs) really fluffs them up somehow. Oh yeah, a little shot of cream and s&p if you like that before beating 'em.

My nieces like very fluffy eggs, and usually do the handheld mixer approach. I blew their minds once by separating out half the whites, beating them to soft peaks, and folding the beaten eggs into the whites. "Scrambled egg clouds". Those were some seriously fluffy eggs.

there is an article in October's Saveur where they talk about the fluffy scrambled eggs at the Waffle House. They get them super fluffy by throwing them in the milk shake machine for a few seconds to airate them.

Here is something I found:"Water, not milk, is recommended for omelet egg mixtures. The water turns to steam, producing a light, airy omelet. Milk is great for creamy scrambled eggs but omelets require water to give them their lightness. Omelets, like scrambled eggs, cook very quickly. Always have your filling ingredients chopped, cooked, and ready before you begin cooking the eggs." I've tried this water idea--just a teaspoon or two for 2-3 eggs--it does seem to make a nice texture.

Saw a Martha special on scrambled eggs- she echoed the water idea, and also beat them in the pan over heat, not separately. Do it every time with great results, but it does work better with small quantities (no more than 6 eggs).

I love horseradish and am under the impression that it's good for you, so I can't wait to try your method too.